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Recipes

Chocolate Coconut Protein Bites

Gluten Free Chocolate Coconut Protein Bites Recipe Photo
Chewy Gluten Free Chocolate Chip Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1-2 servings, 11 pieces

Preparation Time: 5 minutes

 

Mix all ingredients together in a small bowl until a sticky
dough like consistency has formed. Add a little more protein powder if needed.

Roll into small balls and drizzle with melted chocolate.
Refrigerate or freeze until firm.

*The best coconut milk is fresh homemade coconut milk. See
our

recipe and video demo here.

Recipe submitted by Darlene, Enumclaw, WA

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Cashew Coconut Creamer (Dairy free)

Cashew Coconut Creamer (Dairy Free) recipe photo
Cashew Coconut Creamer (Dairy Free)
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 1/2 cups
Preparation Time: 2 minutes, besides soaking time

  • 1 cup cashew nuts, soaked overnight, rinsed,
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut milk*
  • 2 tablespoons coconut oil, melted (give or take as needed)

1. Place all of the ingredients in high-powered blender.

2. Blend until smooth and creamy, pouring melted coconut oil in to the mix in a steady drizzle.

2. Store in glass jar in the refrigerator for up to a week.

Recipe submitted by Tamara, Salida, CO

*The best coconut milk is fresh homemade coconut milk. See our recipe and video demo here.

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Gluten-Free Sweet Potato Soup

Gluten-free Sweet Potato Soup recipe photo

Gluten-free Sweet Potato Soup Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

 

Servings: 4
Preparation Time: 5 minutes

In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.

 

In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.

 

* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

 

Recipe submitted by Sherri, Avon, IN

 

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Gluten Free Pumpkin Muffins

Gluten Free Coconut Flour Pumpkin Muffins recipe photo

Gluten Free Coconut Flour Pumpkin Muffins Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

 

Servings: 12 muffins
Preparation time: 10 minutes

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Recipe submitted by Shirley, Germantown, MD

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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies recipe photo

Gluten Free Coconut Flour Chocolate Chip Cookies Photo by Recipe Author

 

Gluten free, dairy free

 

Servings: one dozen

 

Preparation Time: 10 minutes

Preheat oven to 375 degrees F.

 

Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly.

 

Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

 

Recipe submitted by Mara, Hoffman Estates, IL

 

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Quick Chocolate Coconut Pudding/Fudge

Chocolate Coconut Pudding recipe photo

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Chocolate Coconut Fudge recipe photo

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA

 

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Sautéed Vegetables with Beef

  • 1 lb. organic lean beef, sliced into thin strips
  • 4 tablespoon Virgin Coconut Oil
  • 1/2 c green onions, cut into 1-inch pieces
  • 2 tablespoon soy sauce (organic, traditionally fermented)
  • 1 teaspoon ginger root, thinly sliced
  • 2 tablespoon sherry, or dry wine, or gourmet vinegar
  • Pinch of whole sugar
  • 1/2 cup beef broth
  • 1 cup mushrooms, sliced
  • 1 cup bean sprout
  • 1 medium carrot, thinly sliced
  • 1 cup green beans cut in 1 inch pieces
  • Himalayan salt to taste

Procedure:

  • Heat Virgin coconut oil in a wok or pan.  Fry beef until browned. Remove and drain.
  • Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
  • Add beef broth and stir.
  • Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
  • Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
  • Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts

4-6 servings

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Sourdough Bread

Note: this recipe assumes you already have a sourdough starter. If you don’t have one, you can search the Internet to find one, or check with your local health food store. We recommend that you use organic whole grains when at all possible. This is a yeast-free bread recipe for two loaves. Use half the ingredients for one loaf.

Making the head starter:

Dissolve the starter in the water. Add enough flour to make a medium stiff dough. Knead for 10 minutes or until the dough becomes stretchy and less sticky. Divide the dough in quarters. Put one quarter in a glass or pottery dish with a lid, or a plate on top. This will be your starter lump for next time. Put the other three quarters in a covered glass or pottery dish and allow to ferment and rise at room temperature overnight 8-12 hours.

Making the bread:

Mix the head starter with the warm water in a glass mixing bowl or bread mixer. You may need to break up the dough in the water a little with a spoon or your hands.

Mix in the salt, honey, oil, and 3 cups flour. Knead in bread mixer or by hand for about 10 minutes, adding 1-3 cups more flour to make a stiff dough. Some flour has a lot of moisture, so don’t be afraid to use as much as you need. If your dough should become too stiff to work with and you feel you have added too much flour, add 1-2 tablespoons water and continue to knead until the gluten has developed.

To test the gluten, take a small piece of dough, flatten it out a little, and stretch it between your two hands. If it tears quickly, the gluten is not developed and the dough should be kneaded several more minutes. If you can stretch out the piece of dough and see light coming through, the gluten has developed sufficiently.

Divide the dough in half. On a lightly oiled board, shape the two halves into loaves and place in greased 4″ X 8″ loaf pans. Heat your oven to 200  F. and turn it off.

Place the pans in the oven, cover with a clean, damp towel and let rise for 3-4 hours, until doubled in size.

Do not expect this bread to rise as it bakes as normal yeast bread does. Bake at 350 F. for 45 minutes. Remove from pans and cool on baking racks.

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